Bread Pudding

3 Cups Whole Milk
1 1/2 Cups Heavy Whipping Cream
3 Eggs
2 Egg Yolks
3/4 Cup Sugar
Dash Salt
1 Cup Crunchy Peanut Butter, Divided
1 Tablespoon Vanilla
12 Slices (1/2 inch) Day Old French Bread

Lightly butter 13 x 9-inch glass or ceramic baking dish. In medium saucepan, combine milk and cream. Cook over medium heat until bubbles just begin to appear around edges; remove from heat.

In a large bowl, whisk together eggs, 2 egg yolks, sugar and salt. Slowly add milk mixture, whisking constantly. Whisk in 1/2 cup of peanut butter and vanilla.

Spread remaining 1/2 cup peanut butter over one side of the bread slices; arrange in baking dish, peanut butter side up. Pour egg mixture over bread (slices will float). Cover and refrigerate 1 hour.

Heat oven to 350°. Place baking dish in large roasting pan or broiler pan; pour hot tap water into roasting pan almost halfway up sides of baking dish. Bake 45 to 55 minutes or until top is puffed and a knife inserted in center comes out almost clean. Let stand 30 minutes; serve warm.

Sauce
6 Tablespoons Unsalted Butter, Cut Up
1/2 Cup Light Brown Sugar, Packed
1/2 Cup Coffee Liquer or Very Strong Coffee
2 Egg Yolks, Beaten
Garnish with Chopped Peanuts

Melt butter in heavy small saucepan over low heat. Stir in brown sugar and liquer; cook 2 minutes or until brown sugar dissolves. Remove from heat; let stand 1 minute to cool slightly. Whisk in 2 beaten egg yolks. Return to low heat cooking 4 to 5 minutes or until mixture coats the back of spoon, stirring constantly. Serve warm sauce over pudding. Garnish.